Recipe Share: Potato Leek Soup
2 lbs Yukon Gold potatoes
1 medium yellow onion
4 cloves garlic
4 Tbsp (1/2 stick) unsalted butter
2 tsp salt, plus more as needed
1 tsp black pepper, plus more as needed
2 sprigs fresh thyme
1 dried bay leaf
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
1 Tbsp finely chopped chives
Peel 2 lbs Yukon Gold potatoes, then cut them into 1-inch pieces. Place the potatoes in a large bowl and cover with cold water.
Thinly slice the white and light green parts of 3 leeks. Dice 1 medium yellow onion. Mince 4 garlic cloves. Finely chop chives.
Melt 4 Tbsp unsalted butter in a large pot or Dutch oven over low heat. Add the leeks and onion and cook, stirring often, until softened and beginning to caramelize, about 25 minutes. Add the garlic and cook until fragrant and softened, about 5 minutes.
Drain the potatoes through a fine-mesh strainer or colander set over a bowl (to reserve the starchy potato water). Add the potatoes, 2 tsp salt, 1 tsp black pepper, 2 sprigs fresh thyme, 1 bay leaf, and 4 cups broth to the pot.
Increase the heat to medium-high and bring to a boil. Then reduce the heat and simmer until the potatoes are fork-tender, 18 to 20 minutes. Remove from the heat and let cool for 10 minutes.
Working in batches, blend the soup in a blender or food processor until smooth. Return the blended soup back to the pot. You can also use an immersion blender instead of blender if you have one.
Add 1 1/2 cups of the reserved starchy potato water and 1 cup heavy cream to the soup. Cook over medium heat until warmed through, about 10 minutes.
Taste and season with salt and pepper as needed. Serve topped with the chives and scallions.
Picture and recipe adapted from: https://www.thekitchn.com/potato-leek-soup-23004332
3 1/2 cups flour + additional for work surface
1/4 tsp salt
3/4 cup roasted beet puree
2 cups ricotta
1 cup mascarpone
1/4 cup roughly chopped fresh thyme
Salt and pepper to taste
Prepare your beet puree by preheating your oven to 375 F. Wash and peel beet roots, top with olive oil and salt and wrap in tinfoil. Roast for about 1 hour or until fork tender. Remove from the oven and let cool. When cool, add the beets to a food processor and blend until smooth.
When beets are done, add flour, eggs and salt to a mixer. On low speed, mix until somewhat combined. Add beet puree and continue mixing until a ball has formed. Scrape the edges of the bowl as necessary. NOTE: If mixture is too “wet” add additional flour. If mixture is too “dry” add more beet puree.
Switch to dough hook and knead dough until it is tacky but no longer sticky. You can also knead dough by hand. When done kneading, wrap dough ball in plastic wrap. Transfer to refrigerator to rest for at least 30 minutes.
While dough is resting, into a medium bowl mix ricotta, mascarpone, and thyme. Mix to combine and season with salt and pepper.
Unwrap dough and cut into four equal sections. Working with one section at a time. Flatten the dough slightly. Run dough through the pasta attachment (starting with 1 and then going up) until it is thin enough that you can see your hands through the dough. You can also sprinkle additional flour onto clean work surface and roll out the dough very thin using a hand roller.
Lay flattened dough strip onto floured surface.
Scoop cheese mixture by the teaspoonful, 1 inch apart, in rows across the dough. Fold another piece of dough over and press to seal. Carefully and gently use your fingers to remove air and seal around cheese mixture. Do this until all your dough is used up.
Use a pastry cutter or knife to cut ravioli into squares. Transfer to a rimed baking sheet lightly dusted with flour.
To cook fresh ravioli: Add raviolis to a pot of simmering water and cook for approximately 2-3 minutes OR until ravioli floats to top. (You can also freeze uncooked ravioli in an air tight container in the freezer.)
Drain and enjoy with your favorite ravioli sauce or olive oil!
Picture and recipe adapted from: https://bellalimento.com/2014/07/18/roasted-beet-ravioli-with-mascarpone-thyme-filling/
Brussels Sprout Salad
1 (15-ounce) can chickpeas, drained and rinsed (or 1 1/4 cup cooked chickpeas)
1 Tbsp ground coriander
1 Tbsp grapeseed oil
1/4 tsp salt
1/4 tsp pepper
1/4 cup tahini
1 Tbsp grated lemon peel
2 Tbsp lemon juice
1 tsp honey or maple syrup
Salt and pepper
1-2 Tbsp water
Shaved Brussels Sprouts Salad:
Grapeseed oil as needed to coat the pan
5 cups shaved Brussels sprouts
Salt and pepper
1/2 cup dry cherries or cranberries
1/4 cup sunflower seeds, toasted if desired
Prepare the chickpeas:
Preheat oven to 400 F. Dry chickpeas with a clean towel and transfer to a bowl. Stir in coriander, grapeseed oil, salt, and pepper. Spread in a single layer on a baking sheet. Transfer to the oven and roast for 20 minutes, or until golden.
Prepare the lemon tahini:
In the meantime, whisk tahini, lemon peel, lemon juice, honey or maple syrup, salt, and pepper. Gradually whisk in water 1 Tbsp at a time until desired consistency is reached. The amount of water you use will depend on the consistency of your tahini and how thick or thin you want the dressing to be.
Prepare the Brussels Sprouts:
Heat grapeseed oil in a large skillet over medium heat. Once the oil shimmers, stir in brussels sprouts and sprinkle with salt and pepper. Cook 8 minutes, stirring occasionally, or until browned on the edges. Add more oil as needed to prevent sticking during cooking. Transfer cooked brussels sprouts to a large bowl and stir in dry cherries and sunflower seeds. Pour half of the lemon tahini into the bowl and gently toss until the mixture is evenly coated.
Spoon brussels sprouts mixture to a serving dish and add roasted chickpeas on to. Drizzle with remaining lemon tahini. Garnish with additional sunflower seeds if desired.
Picture and recipe adapted from: https://gratefulgrazer.com/archives/shaved-brussels-sprouts-salad/
Squash and Black Bean Casserole
Ingredients 5 cups butternut squash cubed
3 Tbsp olive oil 1/2 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 tsp cumin
1 tsp chili powder
8 oz corn kernels (canned, frozen, or fresh will work!)
15 oz black beans
Salt to taste 1 cup salsa
12, 6-inch corn tortillas
1 1/2 cups sour cream
1 cup enchilada sauce
1 3/4 cups shredded Mozzarella cheese
Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with olive oil.
Peel the squash and slice it into 3/4 inch cubes. You may only need about 1/2 of the medium size squash.
Toss the squash cubes in a large bowl with 2 Tbsp olive oil and generously sprinkle with salt.
Place cubed butternut squash on the greased baking sheet and roast for about 30 minutes, until soft.
Flip the squash cubes over midway through baking. When done, let it cool slightly.
While squash is roasting, heat 1 Tbsp of olive oil in a large skillet on medium-high heat.
Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 tsp cumin, and 1 tsp chili powder.
Cook the vegetables on high-medium heat for about 1 minute, until charred just a bit.
Add corn, black beans, and roasted butternut squash to the pan.
Season with salt and more spices and taste.
To assemble casserole, add salsa to the bottom of a casserole dish and spread to coat the bottom evenly. We recommend a dish that is 11 inches long x 8.5 inches wide x 3 inches deep.
Top with 4 tortillas, overlapping to cover the bottom of the casserole dish. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then carefully spread it over the veggies. Pour 1/3 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese.
Repeat the layer described above 2 more times. On the final layer, add extra cheese and sprinkle with Mozzarella.
Cover with foil.
Bake at 375 F for 25 minutes, covered. Then remove foil and bake for 10 more minutes.
Picture and recipe adapted from: https://juliasalbum.com/black-bean-and-butternut-squash-enchilada-casserole-recipe/